But I'm going to leave this thread open for reviews once they start pouring in.

_________________No. No. fork life allatimes. - mumblesThat commercial didn't make me want to go out and buy Dove, but this thread did make me sniff my armpits. They smell like apricot. - designedtobekind

I tested for this, and will go through my notes later and post what I thought were some stand-out recipes, although this was my first time making/eating Ethiopian food. I will say everything I tried was fantastic, though.

Thanks for posting that link to the Mall. Had no idea it was there, but off to check it out.

_________________"I would love to be president of the United States. It's been my dream ever since I discovered what power was." ~ RandiJM, age 11-ish

_________________"Noooo! Karyn, you have to stop posting old Jensen pics. He looks way too smooth in those pics, like if I touch his face it'll feel like silk or bosoms or something."-mixmaster_moIt's Raining Kale

I made the nitter kibbeh, chickpea fish in wine gravy, red lentils version 1 and collard greens last night. I didn't plan it enough todo the injera in time and I was too scared of Kittee's warning not to use other grains so I served it with proper Staffordshire oatcakes, which are the texture of injera but not sour. It was all fabulous. I especially loved the gravy for the fish. I have loads of nitter kibbeh so I'll be making more stuff for definite, including braving the injera.

Tonight I made a small batch of niter kibbeh, ye'shimbra kolo (roasted chickpea snacks) and ye'kik w'et (split peas in a spicy gravy). Delicious! The roasted chickpeas are nice and crunchy and will make a good snack at work. The split peas are very flavorful -- I am really enjoying the Ethiopian spice blends. Looking forward to making other recipes soon.

So, I am hoping to make a feast from the book soon so anyone who knows anything about urad dal: I'm having a bit of trouble finding it, any subs on that for the injera?

I saw a bag of black (I supposed with skins on) urad dal in a store a couple of weeks ago and am still kicking myself for not buying it. Went back to the same store yesterday and it was gone. I did buy teff flour and all my other ingreds, but still missing the urad dal. Any subs to propose for the injera if I can't locate it. I really want to go forward with a feast!

And if anyone in Toronto reads this and you have found some, can you tell me where.

I saw a bag of black (I supposed with skins on) urad dal in a store a couple of weeks ago and am still kicking myself for not buying it. Went back to the same store yesterday and it was gone. I did buy teff flour and all my other ingreds, but still missing the urad dal. Any subs to propose for the injera if I can't locate it. I really want to go forward with a feast!

Thanks so much kittee!! I really want to find the urad dal so I can make my own injera but it would also be awesome and would save time if I need a quick fix if I could find it ready made to buy. Looks like I can probably find it ready made somewheres in this podunk town!

Anyway, I'm going downtown again Saturday and plan to hit a couple of Indian grocers to see if I can find the dal. I really should be able to. I'd be surprised if I couldn't.

Thanks so much again for the links and help. Looks like I will be a'feastin' soon!

Anyone have a sub for tapioca and rice flour? Would regular flour work? chickpea? I want to make the black eyed pea sausages but I don't want to buy extra flours right now.

OK I don't have this zine and don't know what the recipes are, but tapioca flour is, IIIRC, tapioca starch - I would sub cornstarch or maybe arrowroot. They behave a little differently (Alton Brown goes over this in a Good Eats ep, but I can't find it!) but are basically all starches/thickeners. If you have Ener-G egg replacer around it basically IS tapioca starch, so just use that.

Anyone have a sub for tapioca and rice flour? Would regular flour work? chickpea? I want to make the black eyed pea sausages but I don't want to buy extra flours right now.

OK I don't have this zine and don't know what the recipes are, but tapioca flour is, IIIRC, tapioca starch - I would sub cornstarch or maybe arrowroot. They behave a little differently (Alton Brown goes over this in a Good Eats ep, but I can't find it!) but are basically all starches/thickeners. If you have Ener-G egg replacer around it basically IS tapioca starch, so just use that.

the tapioca and sweet rice flour in the sausage gives the balls a bit of chew, they are not going to get from adding corn or potato starch...

_________________Cake Maker to the Starspakupaku"Stupid society. I'm gonna go put on bikini kill."~Susie Tofu Monster"Kittee is wise. Listen to Kittee."~Aruna--> the PPKr currently known as mumbaikar

Updates on urad dal availability in Toronto: At "World of Spice" in Kensington Market there are bags for $3.49 marked "urudal" and when I asked the guy if it was the same as "urad dal" and just spelled differently he said "yes" so dere's dat. Also, they look pre-skinned as the injera recipe calls for "skinned" urad dal. They look like very small beige lentils to me.

Also Teff flour is available at Essense of Life in Kensington Market and probably Tutti Frutti (I always get these two stores mixed up and they are only a couple of doors a way from each other in Kensington Market so if it's not at one, it's at the other).

You can get fenugreek seeds in Kensington Market as well, but those are pretty easy to find. I got them at Tutti Frutti, methinks and while I didn't see them at World of Spice today, I wasn't looking but am sure they're there because that's a really good store to find your difficult ingredients, just for future reference...

So, yay! Now I have the basics I can make a nice meal in the next couple of weekends. Can't wait!

Also, I should add if you have the book and you're not into making your own injera, then there's some great links in kittee's post a few posts above this one for potential Toronto injera suppliers. I would rather make my own but I think that would be awesome for future use!